In this video, Grace discusses the anatomy of your salmon steak, and how to shape it to be more like a filet and roll it into a spiral. After watching this video, you’ll be an expert at deboning, trimming, and rolling your salmon steak, as well as seasoning and cooking it to perfection.
Steaks can be cooked using any of our cooked salmon recipes.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com!
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
